White Bean and Spinach Pizza

 

1/2

cup sun-dried tomato halves (not oil-packed)

1

can (15 oz) Progresso® cannellini (white kidney) beans or 1 can (15 or 16 oz) great northern beans, drained, rinsed

2

medium cloves garlic, finely chopped

1

package (10 oz) prebaked thin Italian pizza crust (12 inch)

1/4

teaspoon dried oregano leaves

1

cup firmly packed washed fresh spinach leaves (from 10-oz bag), thinly sliced or torn into small pieces

1/2

cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese (2 oz)

• 1 Heat oven to 425°F. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
• 2 In food processor, place beans and garlic. Cover; process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
• 3 Bake about 10 minutes or until cheese is melted.